http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101952904-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P60-85 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-023 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-03 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-023 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-03 |
| filingDate | 2017-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101952904-B1 |
| titleOfInvention | Manufacturing method of dried yellow corvina using barley ingredient containing salt mixture and dried yellow corvina thereof |
| abstract | The present invention relates to a culinary ingredient containing a barley ingredient using barley salt and a method for preparing the same, and to a culinary ingredient containing a barley ingredient prepared by using barley salt mixed with aged salt and barley, 95% to 80% by weight of the salt-removed salt, and 5% to 20% by weight of barley were stored for 2 years or more to prepare barley salt which was aged by avoiding direct sunlight at room temperature for more than January. The salted early stage is washed with water at room temperature of 5 to 15 ° C two to three times, and the washed early stage is salted with barley salt for 15 to 20 (° C) for 18 to 36 hours in a cold air drying chamber to produce a culverte containing a barley component. |
| priorityDate | 2017-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 69.